CN105433261A - Dried tangerine or orange peel mung bean paste and preparation method thereof - Google Patents
Dried tangerine or orange peel mung bean paste and preparation method thereof Download PDFInfo
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- CN105433261A CN105433261A CN201510880579.XA CN201510880579A CN105433261A CN 105433261 A CN105433261 A CN 105433261A CN 201510880579 A CN201510880579 A CN 201510880579A CN 105433261 A CN105433261 A CN 105433261A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to the technical field of food processing and particularly relates to dried tangerine or orange peel mung bean paste and a preparation method thereof. The dried tangerine or orange peel mung bean paste is mainly prepared from mung beans, dried tangerine or orange peels, poria cocos, rhizoma atractylodis macrocephalae, herba andrographis, vanilla and white sugar. The dried tangerine or orange peel mung bean paste has luster and strong fragrance without beany flavor or bitterness; the structure is uniform and fine, and the paste is high in texture and good in taste; the comprehensive grade in evaluation of physical indexes including hardness, adhesion, elasticity, coherence, stickiness, chewiness and the like is high, and the paste meets the taste of modern people; the dried tangerine or orange peel mung bean paste is rich in nutrition, has the effects of regulating vital energy and middle, eliminating dampness and phlegm, removing palpitation and insomnia, whitening faces, removing freckles, resisting oxidation, delaying aging, lowering blood sugar and enhancing body immunity, is a novel and healthy mung bean paste product and is beneficial to large-scale popularization and sales.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of dried orange peel green bean paste and preparation method thereof.
Background technology
Mung bean is top grade in summertime diet, and its taste cool in nature is sweet, have clearing heat and detoxicating, quench the thirst relieve summer heat, effect of diuresis moisturizing, mung bean containing mineral matters such as a large amount of protein, B family vitamin and calcium, phosphorus, iron, is also one of the most ace-high food of people in midsummer.At present, people like mung bean for cooking gruel and boiling soup, can be used as heatstroke prevention and to disappear heat, treatment children's indigestion on hot summer days and treatment children's's skin and measles.In recent years, there are some researches show and often eat mung bean, have hypertension, artery sclerosis, diabetes, ephritis and treat booster action preferably, therefore, mung bean product is subject to increasing consumer and likes.
At present, in order to meet the demand of people to mung bean product, mung bean product miscellaneous arises at the historic moment, such as, have, mung bean cake, green bean paste, beverage of green bean, mung bean bean jelly and mung bean thin pancake etc.Wherein green bean paste has a distinctive style because of its fragrant sliding fresh and sweet, delicious tasty and refreshing, local flavor, and instant, is convenient to storage and carries and deeply welcomed by the people.
Chinese patent 201410357656.9 discloses a kind of Spirulina Green sweetened bean paste, described green bean paste is by mung bean, scented rice, shelled peanut, Chinese chestnut Seed, apple vinegar, catsup, pleurotus eryngii, potato, bitter chrysanthemum, oatmeal, vegetable fat powder, black tea, gynostemma pentaphylla, spirulina, reed rhizome, the tuber of dwarf lilyturf, orange peel, peach blossom, balloonflower root, marine alga, butterflybush flower, the raw material compositions such as Snakegourd Fruit leaf and chrysanthemum, its preparation method is by mung bean, scented rice, shelled peanut, Chinese chestnut Seed, apple vinegar and catsup heating are boiled and are made sweetened bean paste, potato and pleurotus eryngii are made mashed potatoes, by remaining raw material extracting in water, be dried to traditional Chinese medicine powder, finally by sweetened bean paste, mashed potatoes mixes with traditional Chinese medicine powder, obtain.The Spirulina Green sweetened bean paste prepared has nutritious, that mouthfeel is good advantage, is a kind of green bean paste of nutrient health, is applicable to most people and eats.But this Spirulina Green sweetened bean paste has larger beany flavor and astringent taste, and chiltern sense is low, coherency and elasticity poor, have impact on the quality of this Spirulina Green sweetened bean paste greatly.
China 201310306197.7 discloses a kind of green bean paste custard and preparation method thereof, described green bean paste custard is primarily of raw material compositions such as mung bean, water, white granulated sugar, xanthans, cold sky powder, potassium sorbate, light green and mung bean face powders, its preparation method first mung bean boiling is become green bean paste soup, then cold sky powder, xanthans and white granulated sugar are mixed to obtain carbohydrate gum solution, pumped in green bean paste, and add anticorrisive agent, pigment and essence and stir, to obtain final product.The green bean paste custard prepared has smooth in taste exquisiteness, sweet pleasant, is convenient to transport and the advantage of storage, and it also has higher tonic and to build up one's health by taking tonic effect, is a kind of all-ages food.But this green bean paste custard with the addition of more chemical substance, the long-term edible harm larger to human body existence, is unfavorable for large-scale production and the popularization of this green bean paste custard.
Therefore, research and develop out a kind of nutritious, free from extraneous odour, chiltern sense be strong, mouthfeel good, coherency and elasticity high, and the green bean paste with certain efficacy of drugs is the focus of research at present.
Summary of the invention
Beany flavor and astringent taste, chiltern sense is low, mouthfeel is poor defect is there is in order to solve prior art medium green sweetened bean paste product, the object of the present invention is to provide a kind of nutritious, free from extraneous odour, chiltern sense is strong, mouthfeel good, and there is regulating the flow of Qi and the middle Jiao, eliminating dampness and eliminating phlegm, palpitation and insomnia, delay senility and the dried orange peel green bean paste and preparation method thereof of effect of lowering blood sugar.
The invention provides a kind of dried orange peel green bean paste, comprise following raw materials and parts by weight thereof:
Mung bean 100-150 part, dried orange peel 10-30 part, Poria cocos 5-10 part, bighead atractylodes rhizome 8-12 part, Herba Andrographitis 2-6 part, vanilla 8-16 part and white sugar 15-25 part.
Further, described dried orange peel green bean paste comprises following raw materials and parts by weight thereof:
120 parts, mung bean, dried orange peel 22 parts, 6 parts, Poria cocos, the bighead atractylodes rhizome 10 parts, Herba Andrographitis 4 parts, vanilla 12 parts and white sugar 20 parts.
Dried orange peel in dried orange peel green bean paste provided by the invention has effect of regulating the flow of Qi and the middle Jiao, eliminating dampness and eliminating phlegm, sharp water defaecation and invigorating the spleen promoting the circulation of qi, the symptom such as be mainly used in treatment damp retention in middle-jiao, gastral cavity abdominal distension is vexed, loose stool tongue is greasy.Poria cocos has invigorating the spleen, excreting dampness, feels at ease to repose, and clearing damp is subsided a swelling, effect of whitening spot-removing, under may be used for treatment and prevention splenasthenic diarrhea band, phlegmatic cough, the symptom such as palpitation and insomnia, be a kind of beauty and skin care of pure natural, the good medicine of reposing of feeling at ease.
The bighead atractylodes rhizome is composite family [WTBX herbaceos perennial, it has strengthening the spleen and replenishing qi, eliminating dampness Li Shui, hidroschesis, antiabortive effect, be mainly used in treating insufficiency of the spleen food less, abdominal distension has loose bowels, phlegm and retained fluid is dizzy throbs with fear and the symptom of fetal irritability, its also have strengthen immunity of organisms, anti-oxidant, delay senility, hypoglycemic, anticoagulation, the effect such as antitumor.Herba Andrographitis has clearing heat and detoxicating, anti-inflammatory, swelling and pain relieving effect, is the medicinal herbs most in use in a kind of summer.
The dried orange peel green bean paste that the present invention is prepared from by raw materials such as dried orange peel, Poria cocos, the bighead atractylodes rhizome and Herba Andrographitis have regulating the flow of Qi and the middle Jiao, eliminating dampness and eliminating phlegm, palpitation and insomnia, whitening spot-removing, anti-oxidant, delay senility, strengthen immunity of organisms and hypoglycemic effect, but also there is abundant nutriment, be a kind of green bean paste product of applicable modern's demand.
In addition, present invention also offers a kind of preparation method of dried orange peel green bean paste, comprise the following steps:
S1 is by NaHCO
3solution adds in mung bean and soaks 8-12h, NaHCO
3the addition of solution is 3-7 times of mung bean weight, and soaking temperature is 80-100 ° of C;
Add water after the mung bean flushing that step S1 obtains by S2 boiling 45-60min, and the addition of water is 12-18 times of mung bean weight, filters, and except peeling slag, is placed in colloid mill, adds the NaHCO of the 1-5% of mung bean weight
3solution carries out defibrination, repeats 2-3 time, obtains sweetened bean paste;
The sweetened bean paste filtered through gauze that step S2 obtains by S3, gets filter residue, then in filter residue, adds protein decomposition enzyme, under 30-40 ° of C condition, process 2-3h;
Dried orange peel, Poria cocos, the bighead atractylodes rhizome, Herba Andrographitis and vanilla are added above-mentioned raw materials weight 5-8 water heating and refluxing extraction doubly 2-3 time by S4, and each 1-2h filters, gets filtrate, spraying dry, obtain fine powder;
The filter residue of step S3 after ferment treatment mixes with the fine powder that step S4 obtains by S5, and be heated to 60-70 ° of C after mixing, add white sugar, homogeneous, sterilizing, to obtain final product.
Further, the NaHCO in described step S1
3the concentration of solution is 0.20-0.40%, described NaHCO
3the concentration of solution is preferably 0.30%.
Further, the NaHCO in described step S2
3the pH value of solution is 8.0-9.0, described NaHCO
3the pH value of solution is preferably 8.5.
Further, in described step S3, protein decomposition enzyme is alcohol dehydrogenase and aldehyde dehydrogenase.
Further, in described step S3, in protein decomposition enzyme, the addition of alcohol dehydrogenase and aldehyde dehydrogenase is the 0.05-0.2% of filter residue weight respectively.
Further, the sterilising conditions in described step S5 is sterilizing 20-30min at 121 DEG C.
The preparation method of dried orange peel green bean paste provided by the invention is at NaHCO by mung bean
3soak and defibrination in solution, add protein decomposition enzyme after filtration and carry out ferment treatment, the dried orange peel green bean paste prepared is glossy, aromatic flavour, free from beany flavor and bitter taste, and even tissue is fine and smooth, chiltern sense is strong, mouthfeel good, comprehensive grading simultaneously in the physical indexs such as hardness, tackness, elasticity, coherency, gumminess and chewiness are evaluated is high, is a kind of green bean paste product meeting modern's taste.
Compared with prior art, dried orange peel green bean paste provided by the invention has following advantage:
(1) dried orange peel green bean paste provided by the invention have regulating the flow of Qi and the middle Jiao, eliminating dampness and eliminating phlegm, palpitation and insomnia, whitening spot-removing, anti-oxidant, delay senility, strengthen immunity of organisms and hypoglycemic effect, but also there is abundant nutriment, be a kind of green bean paste product of applicable modern's demand;
(2) glossy, the aromatic flavour of dried orange peel green bean paste provided by the invention, without beans raw meat is and bitter taste, and even tissue is fine and smooth, chiltern sense is strong, mouthfeel good, is conducive to large-scale production and the sale of this dried orange peel green bean paste.
Detailed description of the invention
Below by way of the description of detailed description of the invention, the invention will be further described, but this is not limitation of the present invention, those skilled in the art are according to basic thought of the present invention, various amendment or improvement can be made, but only otherwise depart from basic thought of the present invention, all within the scope of the present invention.
Embodiment 1, a kind of dried orange peel green bean paste
Described dried orange peel green bean paste comprises following raw materials and parts by weight thereof:
100 parts, mung bean, dried orange peel 10 parts, 5 parts, Poria cocos, the bighead atractylodes rhizome 8 parts, Herba Andrographitis 2 parts, vanilla 8 parts and white sugar 15 parts.
Preparation method:
S1 is by NaHCO
3solution adds in mung bean and soaks 8h, NaHCO
3the addition of solution is 4 times of mung bean weight, and soaking temperature is 80 DEG C;
Add water after the mung bean flushing that step S1 obtains by S2 boiling 45min, and the addition of water is 12 times of mung bean weight, filters, and except peeling slag, be placed in colloid mill, the pH value adding 2% of mung bean weight is the NaHCO of 8.0
3solution carries out defibrination, repeats 2 times, obtains sweetened bean paste;
The sweetened bean paste filtered through gauze that step S2 obtains by S3, gets filter residue, in filter residue, then adds alcohol dehydrogenase and the aldehyde dehydrogenase of 0.05% of filter residue weight respectively, under 30 DEG C of conditions, process 2h;
Dried orange peel, Poria cocos, the bighead atractylodes rhizome, Herba Andrographitis and vanilla are added the water heating and refluxing extraction 2 times of above-mentioned raw materials weight 5 times by S4, each 1h, filter, get filtrate, spraying dry, obtain fine powder;
The filter residue of step S3 after ferment treatment mixes with the fine powder that step S4 obtains by S5, and be heated to 60 DEG C after mixing, add white sugar, homogeneous, at 121 DEG C, sterilizing 20min, to obtain final product.
Embodiment 2, a kind of dried orange peel green bean paste
Described dried orange peel green bean paste comprises following raw materials and parts by weight thereof:
120 parts, mung bean, dried orange peel 22 parts, 6 parts, Poria cocos, the bighead atractylodes rhizome 10 parts, Herba Andrographitis 4 parts, vanilla 12 parts and white sugar 20 parts.
Preparation method
S1 is by NaHCO
3solution adds in mung bean and soaks 10h, NaHCO
3the addition of solution is 5 times of mung bean weight, and soaking temperature is 90 DEG C;
Add water after the mung bean flushing that step S1 obtains by S2 boiling 50min, and the addition of water is 15 times of mung bean weight, filters, and except peeling slag, be placed in colloid mill, the pH value adding 3% of mung bean weight is the NaHCO of 8.5
3solution carries out defibrination, repeats 2 times, obtains sweetened bean paste;
The sweetened bean paste filtered through gauze that step S2 obtains by S3, gets filter residue, in filter residue, then adds alcohol dehydrogenase and the aldehyde dehydrogenase of 0.1% of filter residue weight respectively, under 35 DEG C of conditions, process 2h;
Dried orange peel, Poria cocos, the bighead atractylodes rhizome, Herba Andrographitis and vanilla are added water heating and refluxing extraction 2-3 time of above-mentioned raw materials weight 6 times by S4, each 1.5h, filter, get filtrate, spraying dry, obtain fine powder;
The filter residue of step S3 after ferment treatment mixes with the fine powder that step S4 obtains by S5, and be heated to 65 DEG C after mixing, add white sugar, homogeneous, at 121 DEG C, sterilizing 25min, to obtain final product.
Embodiment 3, a kind of dried orange peel green bean paste
Described dried orange peel green bean paste comprises following raw materials and parts by weight thereof:
150 parts, mung bean, dried orange peel 30 parts, 10 parts, Poria cocos, the bighead atractylodes rhizome 12 parts, Herba Andrographitis 6 parts, vanilla 16 parts and white sugar 25 parts.
Preparation method
S1 is by NaHCO
3solution adds in mung bean and soaks 12h, NaHCO
3the addition of solution is 7 times of mung bean weight, and being soaked into temperature is 100 DEG C;
Add water after the mung bean flushing that step S1 obtains by S2 boiling 45-60min, and the addition of water is 18 times of mung bean weight, filters, and except peeling slag, be placed in colloid mill, the pH value adding 5% of mung bean weight is the NaHCO of 9.0
3solution carries out defibrination, repeats 3 times, obtains sweetened bean paste;
The sweetened bean paste filtered through gauze that step S3 obtains by S3, gets filter residue, in filter residue, then adds alcohol dehydrogenase and the aldehyde dehydrogenase of 0.2% of filter residue weight respectively, under 40 DEG C of conditions, process 3h;
Dried orange peel, Poria cocos, the bighead atractylodes rhizome, Herba Andrographitis and vanilla are added water heating and refluxing extraction 2-3 time of above-mentioned raw materials weight 8 times by S4, each 2h, filter, get filtrate, spraying dry, obtain fine powder;
The filter residue of step S3 after ferment treatment mixes with the fine powder that step S4 obtains by S5, and be heated to 70 DEG C after mixing, add white sugar, homogeneous, at 121 DEG C, sterilizing 30min, to obtain final product.
Comparative example 1, a kind of dried orange peel green bean paste
The raw materials of described dried orange peel green bean paste is as embodiment 2.
Its preparation method directly adds boiling water unlike: step S1 and soaks 11.5h, and all the other steps are as embodiment 2.
Comparative example 2, a kind of dried orange peel green bean paste
The raw materials of described dried orange peel green bean paste is as embodiment 2.
Its preparation method directly adds water mill slurry unlike: step S2, and all the other steps are as embodiment 2.
Comparative example 3, a kind of dried orange peel green bean paste
The raw materials of described dried orange peel green bean paste is as embodiment 2.
Its preparation method does not add breaks down proteins ferment treatment after filtering unlike: step S3, and all the other steps are as embodiment 2.
The sensory evaluation test of test example one, green bean paste
1, test material: the dried orange peel green bean paste of embodiment 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2 and comparative example 3 preparation.
2, test method:
Dried orange peel green bean paste prepared by embodiment 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2 and comparative example 3 is respectively divided into 15 parts, every part of 30g, carries out corresponding mark.Select 15 Majors of Food personages accepting organoleptic examination training as syndic, sensory evaluation is carried out to above-mentioned dried orange peel green bean paste.Require that syndic is quiet, the color and luster of complete independently each green bean paste sample, local flavor, outward appearance and chiltern sense 4 independent projects and overall merit, often commented rest 3min after a sample, and gargled with pure water.Marking employing 7 grade point-score, standards of grading are as following table:
3, result of the test
Result of the test is as shown in table 1.
The test data of table 1 green bean paste sensory evaluation examination
Note: overall merit is not the weighted average of 4 independent project scorings, but evaluate by the comprehensive hobby that sensation and the hobby of syndic self draw.
As shown in Table 1, dried orange peel green bean paste prepared by the present invention has that color and luster, fragrance are denseer, sugariness is moderate, and even tissue is fine and smooth, and chiltern sense is strong, is a kind of green bean paste product meeting modern and require.
The physical index determination test of test example two, green bean paste
1, test material: the dried orange peel green bean paste of embodiment 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2 and comparative example 3 preparation.
2, test method:
The dried orange peel green bean paste sample of Example 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2 and comparative example 3 preparation is in a cylindrical stainless steel mould, make high 2cm, the cylindrical shape of diameter 3cm, adopt the physical indexs such as hardness, tackness, elasticity, coherency, gumminess and the chewiness in TA-XT2i type texture analyzer TPA pattern working sample, often kind of dried orange peel green bean paste sample parallel surveys 5 times.Test parameters is set to: speed: 2.00mm/s before test; Test speed: 1.00mm/s; Speed: 2.00mm/s after test; Distance: 75%; Twice compression time interval 5s, distance trigger force: 0.20N; Probe model SMSP/50.After mensuration, select 10 Majors of Food personages as analyst, an overall merit is done to above-mentioned physical index of stating, adopt ten point system, finally get the composite score of average as this green bean paste of 10 analysts, mark is higher, and the quality representing this green bean paste is better.
3, result of the test:
Result of the test is as shown in table 2.
The physical index determination data of table 2 green bean paste
From table 2 data, dried orange peel green bean paste prepared by the present invention comprehensive grading in the physical index scorings such as hardness, tackness, elasticity, coherency, gumminess and chewiness is higher, be a kind of green bean paste product meeting modern's taste, be conducive to popularization and the sale of this dried orange peel green bean paste.
Claims (10)
1. a dried orange peel green bean paste, is characterized in that, comprises following raw materials and parts by weight thereof:
Mung bean 100-150 part, dried orange peel 10-30 part, Poria cocos 5-10 part, bighead atractylodes rhizome 8-12 part, Herba Andrographitis 2-6 part, vanilla 8-16 part and white sugar 15-25 part.
2. dried orange peel green bean paste as claimed in claim 1, is characterized in that, comprise following raw materials and parts by weight thereof:
120 parts, mung bean, dried orange peel 22 parts, 6 parts, Poria cocos, the bighead atractylodes rhizome 10 parts, Herba Andrographitis 4 parts, vanilla 12 parts and white sugar 20 parts.
3. a preparation method for dried orange peel green bean paste as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
S1 is by NaHCO
3solution adds in mung bean and soaks 8-12h, NaHCO
3the addition of solution is 3-7 times of mung bean weight, and soaking temperature is 80-100 ° of C;
Add water after the mung bean flushing that step S1 obtains by S2 boiling 45-60min, and the addition of water is 12-18 times of mung bean weight, filters, and except peeling slag, is placed in colloid mill, adds the NaHCO of the 1-5% of mung bean weight
3solution carries out defibrination, repeats 2-3 time, obtains sweetened bean paste;
The sweetened bean paste filtered through gauze that step S2 obtains by S3, gets filter residue, then in filter residue, adds protein decomposition enzyme, under 30-40 ° of C condition, process 2-3h;
Dried orange peel, Poria cocos, the bighead atractylodes rhizome, Herba Andrographitis and vanilla are added above-mentioned raw materials weight 5-8 water heating and refluxing extraction doubly 2-3 time by S4, and each 1-2h filters, gets filtrate, spraying dry, obtain fine powder;
The filter residue of step S3 after ferment treatment mixes with the fine powder that step S4 obtains by S5, and be heated to 60-70 ° of C after mixing, add white sugar, homogeneous, sterilizing, to obtain final product.
4. the preparation method of dried orange peel green bean paste as claimed in claim 3, is characterized in that, the NaHCO in described step S1
3the concentration of solution is 0.20-0.40%.
5. the preparation method of dried orange peel green bean paste as claimed in claim 4, is characterized in that, the NaHCO in described step S1
3the concentration of solution is 0.30%.
6. the preparation method of dried orange peel green bean paste as claimed in claim 3, is characterized in that, the NaHCO in described step S2
3the pH value of solution is 8.0-9.0.
7. the preparation method of dried orange peel green bean paste as claimed in claim 6, is characterized in that, the NaHCO in described step S2
3the pH value of solution is 8.5.
8. the preparation method of dried orange peel green bean paste as claimed in claim 3, it is characterized in that, the protein decomposition enzyme in described step S3 is alcohol dehydrogenase and aldehyde dehydrogenase.
9. the preparation method of dried orange peel green bean paste as claimed in claim 8, it is characterized in that, in described step S3, in protein decomposition enzyme, the addition of alcohol dehydrogenase and aldehyde dehydrogenase is the 0.05-0.2% of filter residue weight respectively.
10. the preparation method of dried orange peel green bean paste as claimed in claim 3, it is characterized in that, the sterilising conditions in described step S5 is sterilizing 20-30min at 121 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172978A (en) * | 2016-07-14 | 2016-12-07 | 中国农业科学院作物科学研究所 | A kind of Semen phaseoli radiati matcha and preparation method thereof |
| CN107980913A (en) * | 2017-12-20 | 2018-05-04 | 苏州金记食品有限公司 | A kind of preparation method of the soya-bean milk/bean milk beverage for reducing beany flavor based on alkalescent soak and alcohol dehydrogenase |
| CN111528330A (en) * | 2020-05-19 | 2020-08-14 | 张广诚 | Preparation method of lotus root sand |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103960456A (en) * | 2014-05-09 | 2014-08-06 | 江南大学 | Preparation method for full beam milk ice cream |
| CN105029566A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Health care green bean paste and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960456A (en) * | 2014-05-09 | 2014-08-06 | 江南大学 | Preparation method for full beam milk ice cream |
| CN105029566A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Health care green bean paste and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172978A (en) * | 2016-07-14 | 2016-12-07 | 中国农业科学院作物科学研究所 | A kind of Semen phaseoli radiati matcha and preparation method thereof |
| CN107980913A (en) * | 2017-12-20 | 2018-05-04 | 苏州金记食品有限公司 | A kind of preparation method of the soya-bean milk/bean milk beverage for reducing beany flavor based on alkalescent soak and alcohol dehydrogenase |
| CN111528330A (en) * | 2020-05-19 | 2020-08-14 | 张广诚 | Preparation method of lotus root sand |
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Application publication date: 20160330 |